Breakfast Sliders, Three Ways

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6.27.14 by sarah

breakfast sliders, three ways // sweetsonian

Yes, because this happened.

Breakfast sandwiches are my undoing. My. Undoing.

They also happen to be one of the easiest things to throw together if you’re hosting a big brunch. Why put together a giant, meticulous meal if you all drank a little too much the night before and all you need is a hangover cure? Hold the grease.

One of my biggest qualms with the breakfast sausage they sell at my Safeway is that the patties are a little too small for a normal English muffin. So this time, I figured, you know? Why not cut biscuits and eggs to fit the sausage perfectly? And that is how the breakfast sandwich sliders were born. I’d recommend prepping all of the ingredients first, and setting up a breakfast sandwich slider bar — with the bases, proteins, and toppings all there for everyone to make on their own.

That’s what we did, anyway :)

breakfast sliders, three ways // sweetsonian

breakfast sliders, three ways // sweetsonian

From left to right:

{ the classic }
biscuit, scrambled egg, sausage, cheddar

{ onion jack }
biscuit, scrambled egg, sausage, pepper jack, caramelized onions

{ the california }
biscuit, scrambled egg, sausage, spicy tomato mayo, avocado

breakfast sliders, three ways // sweetsonian

breakfast sliders, three ways // sweetsonian

breakfast sliders, three ways // sweetsonian

breakfast sliders, three ways // sweetsonian

Breakfast Sandwich Sliders, recipe after the jump

Ingredients:

Biscuits – makes 9 or so small biscuits
2 and 1/4 cups Bisquick
2/3 cup water

Breakfast sausage (I used these)
Eggs (count on one per slider)
Cheddar cheese, pepper jack, any cheese you like.
Onion, sliced thinly
Avocado, sliced
Spicy garlic mayonnaise

Instructions:

Preheat your oven to 350 degrees. In a bowl or a stand mixer, combine the Bisquick and milk, and roll out to about a 1-inch thick patty. Use a two-inch cookie cutter to cut out your biscuits. Place them on a baking sheet, and bake for 12 minutes, until the tops are a golden brown. Remove from the oven.

The sausage: fry on medium heat, until the tops and bottoms are a nice, dark brown. Rest on a bed of paper towels, to blot the grease away.

The eggs: in a nonstick skillet, cook the eggs in batches. I fried them as if I were making an omelette, and just folded the eggs on top of each other to make little patties. Then, I cut them into rounds using the same cutter I used for the biscuits.

Toppings: 

Caramelized onions — drizzle a little bit of oil in a skillet, and saute your onions on high at first, until they sweat. When the pan gets the little brown bits on the bottom, deglaze with either water or wine, and keep stirring the onions until they’re ready to be deglazed again. To get the onions to the consistency I like, I usually deglaze three or four times.

Spicy garlic mayo — instructions from my original recipe here.

When you’re ready to serve, assemble the sandwiches, and toast as necessary to melt the cheese. Because it usually takes a while to cook all the separate pieces, I actually toast the sandwich as a whole for a few minutes once it’s assembled — it melts the cheese, and keeps everything nice and crispy. Enjoy!

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